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Chocolate Flapjacks With Warm Cherry Syrup

Total Time

25mins

Prep 15 mins

Cook 10 mins

This is one of my entries for the Ready, Set, Cook! contest. Pancakes for dessert! Chocolate pancakes made with buttermilk and buckwheat flour. Not too sweet, and can be garnished with more than just powdered sugar, such as ice cream or fresh whipped cream. Serving size depends on the size of your pancakes. I like to make them about 4 inches.

Reviews

Most Helpful

We really enjoyed this breakfast treat. My husband has always liked buckwheat pancakes, so was very game to try this. We felt the buckwheat flour helped make it taste like a pancake and not just a chocolate cake. It was a sweeter breakfast than DH usually has, but not quite as sweet as DS prefers. The batter was very thick as stated it would be. My first 4 pancakes were very small and thick. So, I added some more buttermilk to the remaining batter and thinned it to more the consistency of regular pancake batter. That allowed me to get 5 more pancakes, which were slightly larger and thinner and allowed us 3 small pancakes each. The cherry sauce was just the right amount for the 9 pancakes we had. I would double the recipe (sauce and pancakes) if I was making for four people, or add some breakfast meat and eggs to go with them. Thanks for a good recipe that we will make again!